Preheat oven to 400 F. Oil 12 muffin tins to prevent sticking.
In a large mixing bowl combine the dry ingredients (except 1 Tbsp. vegan sugar) mixing well. Using your spoon, dig three small wells in the flour mixture. Put oil in one, vanilla in another, and vinegar in the third. Pour water over top of this and mix the whole works up quickly, making sure all the dry ingredients have been moistened. Its okay for the batter to be kinda lumpy looking. Divide it into the muffin tins. Sprinkle the tops of the muffins with the remaining vegan sugar. Bake 25 to 30 minutes - watch they don't burn!
These have nice crust and they go well with fruit, jam, tea or coffee, and even tears. Once they've cooled, howe'ver, put them into an airtight container or plastic bag, or, overnight, they might become pucks suitable for dog biscuits, contact sports, chasing crows or tossing at teasing boyfriends.

I you have a Kosher Grocery Store in your area I suggest looking there as milk and meat are forbidden to be mixed together and since I keep Kosher I find things without milk all the time at the Kosher store. Paaskesz, Manischewitz, and Camille Bloch are some of the chocolate brands that have no milk in them. Also in Cleveland a place called Chocolate Emporium makes chocolate without nuts and milk for those with allergies or that keep Kosher. They have a website just google for it. These sound delicious and I'll have to try them sometime.